Organ meats were the original multivitamins. Inexpensive and nutritious, they were also a staple in the diet of generations past, before nose-to-tail eating became trendy. Organ meats are a much denser source of nutrients than the muscle meats that account for most of our protein intake in the United States. Both are good sources of essential amino acids, but unlike muscle meats, organ meats are richer in omega-3 fats, vitamin D, and coenzyme Q10, a compound used by every cell in the body to generate energy.
